To Serve:

step-by-step directions

For the Sauce: in a large bowl, add the cornstarch and cold water and mix until smooth. Add the garlic, ginger, honey, soy sauce, Chinese rice wine and red pepper flakes. Set aside.

For the Chicken: in a separate large bowl, add the cornstarch, salt and pepper and mix to combine. Add the chicken and blanched broccoli. Toss to evenly coat.

Preheat a large nonstick skillet over medium-high heat and add the oil. Shake any excess coating off the chicken. Working in batches, cook the chicken and broccoli, stirring occasionally, until the chicken is golden-brown, about 4-6 minutes.

Add the sauce mixture to the pan with the chicken and broccoli. Toss to coat. Bring to a simmer and cook until the sauce has thickened, about 3-4 minutes.